Zesty Garlic Pasta Primavera
3/4 lb. rigatoni, or other pasta
1/2 cup zesty garlic dressing
1 green bell pepper, seeded and cut into 1/2 inch pieces
1/2 cup black olives, sliced
1/2 cup marinated artichokes, drained and chopped
1/4 cup lemon juice
Cook pasta in boiling salted water 8 minutes until al dente. Drain pasta, rinse to cool, drain thoroughly.
Combine remaining ingredients in bowl. Add pasta.
Toss and chill before serving.